The club sandwich and chips that is not what it seems: Hotel creates sweet feast with doughnut fries, lemon curd fried egg and a sponge cake sarnie

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UPDATED:

18:16 GMT, 17 October 2012

It looks like an ordinary club sandwich and fries. But bite into this seemingly classic snack and you're likely to get a surprise.

Rather than the savoury fillings one might expect, the Winter Club Sandwich is made entirely of sweet ingredients.

The bread is made of sponge cake, while other ingredients in the sandwich include spiced poached pears, slow roasted Braeburn apples, caramel curd, Earl Grey tea mayonnaise and a lemon 'fried Egg'.

Trompe l'oeil treat: The club sandwich is a combination of sponge cake and sweet fruit fillings created by food designer Linda Monique for Andaz hotel

The very realistic fries are actually long, thin doughnuts (no healthier than the real thing then!), the ketchup is fruit jam, the 'mayonnaise' is cream flavoured with the delicate bergamot and citrus flavours of Earl Grey tea.

The treat has been created for the hotel by food designer Linda Monique, a finalist in Australia's first MasterChef series who has since worked alongside some of the world's most accomplished chefs.

Monique collaborated with the Andaz Liverpool Street’s pastry chef, Joseph Wagenaar, to develop the Winter Club Sandwich, using seasonal flavours to conjure up what they called 'comforting flavours reminiscent of winter.'

Clever: The fries are actually long thin doughnuts sprinkled with sugar and cinnamon and served with Earl Grey cream and fruit jam

'Whether guests feel like a sweet afternoon tea pick-me-up with a glass of champagne or a lavish and unique pudding following dinner, the Winter Club Sandwich is the new alternative to tired and traditional London afternoon teas.,' they said.

The Winter Club Sandwich is being served at 1901 at Andaz from 1 January 2013 to 31 March 2013 and costs 10. Taking bookings now on 020 7961 1234. Andaz, 40 Liverpool Street, London, EC2M 7QN.

This sweet tea will never grow old – mainly because the innovative and clearly fashion forward pastry chefs are constantly updating the delicacies – from handbags and shoes to millinery-inspired creations – to roll with the changing season.

Couture cakes: The Berkeley's Pret-a-Portea has become an institution for fashionistas who love to do tea

Previous season's offerings have included Mulberry bag biscuits and a profiterole version of Princess Beatrice's Philip Treacy wedding hat – and all served on fine-bone china by Paul Smith for Thomas Goode. Absolutely irresistible.

Sandwiches are so last season at the Oxo Tower, where foraged autumnal ingredients and killer cocktails make up four different tea menus of sweet treats served up with drinks to match. Pumpkin walnut cake with saffron-infused pear is accompanied by a Fools Gold cocktail – a blend of cider brandy and apricot liqueur garnished with praline-covered pear slices and a touch of cinnamon.

Killer combination: Cakes and cocktails are the order of the day on the four tea menus at the Oxo Tower brasserie

The Chocolate Sensation tea has a coco nib macaroon and chocolate stout cake matched with a rum and chocolate spirit they say is has 'hints of smokiness and honey' – and don't get us started on the raspberry and honey vodka jelly in the Taywell tea. About the actual tea… well, who needs to drink that when you've got cake and cocktails